Deep-fried Sturgeon Caps

Deep-fried Sturgeon Caps

　　【Xiamen Cuisine: Deep-fried Sturgeon Caps】

　　〖Dish Features〗 Crispy on the outside, tender on the inside, rich in flavor and delicious — a crowd favorite. Won the team gold medal at the 3rd National Culinary Competition in 1993.

　　〖Cooking Process and Ingredients〗

　　Main ingredient: 12 small sturgeons (750g)

　　Accessories: 250g fresh shrimp, 150g peeled water chestnuts, 50g pork fat, 100g crushed savory crackers, 1 duck egg.

　　Seasonings: A small amount of starch, ginger paste, pepper, Shaoxing wine, salt, MSG, sesame oil, and 1000g peanut oil.

　　Preparation: 1. Clean the sturgeons, parboil them, remove the sturgeon caps, trim the edges, clean out any impurities inside, and remove all the sturgeon meat; devein the shrimp and mash into a paste; finely dice the pork fat and water chestnuts. Mix all the above ingredients with salt, MSG, Shaoxing wine, pepper, ginger paste, sesame oil, egg white, and starch to form a paste.

　　2. Brush each sturgeon cap with wet starch, stuff with the paste and level it off, brush with egg yolk, then sprinkle evenly with crushed crackers. Fry in hot oil (60% heat) until golden brown, remove and arrange on a plate to serve.